Archives for November 27, 2007

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Foods must address muscle loss

Food manufacturers should devote far more resources to addressing the nutritional vulnerability of older people and the impact that poor nutritional...

Food information: how much is too much?

This year has been a very busy year from a regulatory perspective for the EU food sector. Legislation has been developed on additives, enzymes and...

ADM Kao prepares DAG oil debut

ADM Kao is working on a battle plan to launch fat-busting DAG oils (diacylglycerols) in Europe in a range of applications from bottled oils to...

Heart of the matter

There are new avenues to explore in cardio health beyond cholesterol reduction, but the positioning must be right, says Paul Hart

Let's get creative

From Michelin-starred restaurants to the development kitchen, consultant chef Chris Lightfoot tells Elaine Watson that it's time to find out what ingredients can really do

Keep on Flying

Ingredients companies are working hard at developing foods that can help the elderly keep fit in mind and body, reports Sue Scott

Diamond miner

Cocoa beans are the food industry's new diamonds. Elaine Watson meets the man who's mining their potential

Trans fats? Done that ...

Trans fats may be in the media spotlight, but saturated fats are a tougher nut to crack, Pura Foods' Jo Bruce tells Elaine Watson

Green brands more healthy, say shoppers

Brands that present themselves as green are also widely perceived by consumers to be more healthy, according to researchers at brand agency Dragon...

Hoodia - a pirate's nightmare?

Latest studies by Phytopharm into the weight loss effects of hoodia could reignite the row over copycat products. Dr Mark Tallon investigates

The corn conundrum

When is a price cut a hidden subsidy? China is a major exporter of maize, the raw material for vitamin C. Yet there are suspicions that it has been subsidising export prices to turn the screw on western producers, says Bill Lavers

Soya want to be healthier?

Asian consumers swear by it and now the West can't seem to get enough. But is soya as healthy as the hype suggests? And can it maintain its relentless growth in the face of rising production costs? John Dunn reports

The icing on the cake

Investment, innovation and improved efficiency are helping home baking ingredients supplier Renshaw to sweeten up its future, as Sarah Britton discovers

High value proteins from waste

The business case for bioethanol could be substantially strengthened were manufacturers able to isolate high value proteins from products of this...

Cranberry powder with 10 times the kick

Chr Hansen has launched NutriPhy Cranberry, a powder standardised to contain at least 4% of the proanthocyanidins that reduce the adhesion of certain...

Raised hopes

Consumption of bread and cakes is pretty flat, but there are opportunities to drive margins in niche areas, says RTS Resource

Fortified with magnesium

Magnesium is the fourth most abundant cation in the human body. Dr Gerhard Gerstner looks at its future as a food ingredient